Parmesan risotto
In Italy, risotto is prepared from Arborio rice or Carnaloni. These are the types of rice that have a higher starch content, which ensures that the rice is sticky as a result, which is desirable for risotto. The recipe for risotto with parmesan is very easy to prepare, but it does not detract from its taste.
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Ingredients
- 350 g Arborio rice
- 40 g of parmesan
- 40 g butter
- 1 shallot or smaller onion
- 10 g of quality olive oil
- 60 g of dry white wine
- 1 vegetable broth in organic quality
- ½ teaspoons of salt
- 850 g of water
Cooking guidelines
Cut the Parmesan cheese in a blender or grate it on a coarser grater and set aside.
Clean the shallots or onions and finely chop. In a taller pot, heat olive oil, half a dose of butter and let the shallots glaze over the fat. Then sprinkle the rinsed, dripped rice and fry for another three to five minutes.
Add wine to the roasted rice, cook it for a minute, then add water, broth, salt and cook the rice for about 12-13 minutes. Leave the cooked risotto in a covered pot for a minute or two. Then we mix the remaining butter, parmesan and serve it.
